Few things in life are more satisfying than roast chicken. And when your bird is slathered with spicy, citrusy pimentón rub and served with tangy romesco? Resistance is futile. [Photograph: Jennifer Olvera] Note: Smoked paprika can be found in the... More

[Photograph: Sydney Oland] About the author: Sydney Oland lives in Somerville, Mass.  Find more information at sydneyoland.com (or read eatingnosetotail.com) Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes... More

With flecks of thyme and a touch of tangy sour cream, this farro mushroom hash would be great on its own, but finishing it off with perfectly poached eggs puts it over the top. It's a winner. More

Seashore mussels are stewed in a simple but exotic broth of coconut milk, lime, cilantro, lemongrass, and chilies. Spooned over rice noodles, there is nothing better than this easy, exotic one-pot classic. More

A little bit of pickled ramp brine brings an earthy, slightly sweet onion flavor to this classic cocktail. Make sure to use a fresh bottle of vermouth, and store your vermouth in the fridge for no more than a month. More

The recipe may look like it calls for a lot of sugar, but it's worth it. This sherbet is lush, velvety and, if I say so myself, better than any I've had from a scoop shop. More

[Photograph: Paulette Phlipot] Steamed and sprinkled with a bit of salt, edamame is great for snacking on its own. But it wasn't until we tried Toasted Nori Edamame with Garlic-Chile Oil from Cheryl Sternman Rule's Ripe did we realize its... More

Sweet, spicy, soft, and crunchy, these pickles pack a lot of contrast into incredibly delicious little spears. More

While you can make fried scones from refrigerated or frozen yeast roll dough, making them from scratch doesn't require that much more effort. Sprinkle them with powdered sugar or better yet, drizzle them with a cinnamony browned honey butter. More

Sugar is just more fun in cube form. But what's really exciting about DIY sugar cubes is that you can make them in any flavor you want, so consider this recipe just a starting point. More

This fun deconstructed Niçoise salad features herb-seared rare tuna tossed with potatoes, haricots verts, tomatoes, olives, anchovies, capers, and lemon-thyme citronette, all spooned into handy lettuce cups. More

Creamy, rich crème brûlée makes an outstanding pie filling. More

Crunchy slices of cucumber provide the background for this Cucumber Halloumi Salad with Licorice Notes from Cheryl Sternman Rule's Ripe, but it's really all about the cheese. More

Fresh herb pesto makes a flavorful dressing for a springy pasta salad studded with green peas. Chopped walnuts add delicious crunch and fresh lemon juice brightens it up. More

Sure, shellfish and cured pork almost always go well together—something I learned from Bill Buford's book Heat, a point he drives home over and over again. But then you take crème fraîche and mix in horseradish, then amp up the whole thing with spicy sambal paste? Too intriguing to pass up. More

According to Joy Wilson, author of Joy the Baker Cookbook, these Peanut Butter Bacon Cookies are perfect man bait but we're thinking that they're everyone bait, that is if you're a fan of bacon. More

This pickled rhubarb is both sweet and tart. I like to cut the stalks into lengths that fit in the jar neatly and slice it into bite-sized pieces just before adding to a cheese plate or tossing into a grain salad. More

Equal parts salad salad and fruit salad, this Honeydew Salad with Poppy Seed Dressing from Cheryl Sternman Rule's Ripe is going to be seeing quite a lot of action over the spring and summer months. More

This buttery, rich white chocolate bread pudding is doused in a luscious white chocolate sauce More

Chicken stock, white wine, and cream created the body and richness of this pan sauce, whose dominent mustard flavor was a strong complement to a pork tenderloin, but not so overpowering that it hid the flavor of the meat itself. More

Crunchy, dunkable graham crackers get a twist with the addition of chocolate and coffee. More

[Photograph: Donna Currie] I used a medium rye flour but you can use any rye you find. Because we probably won't be using the same rye flour, you may need to add more or less bread flour to get the... More

[Photographs: Elizabeth Barbone] As written, this recipe makes a light, vanilla-scented caked. To make a lemon chiffon cake, replace vanilla extract with two teaspoon lemon extract. For an orange chiffon cake, replace vanilla extract with one teaspoon orange oil. About... More

This simple stir fried cabbage dish is quick to make and goes well with almost any main indian dish. More

This cake is moist and rich, with a thick layer of chocolate icing. It's delicious at room temperature, but it's even better eaten warm—as soon as it cools a bit in the pan, ice it and serve with ice cream or whipped cream. More

This Eggplant Romesco Rigatoni treats the meaty eggplant very well indeed, roasting it with onions and peppers before blending it with tomatoes and toasted almonds for an out of this world pasta sauce that just to happens to be vegan. More

[Photograph: Chichi Wang About the author: Chichi Wang took her degree in philosophy, but decided that writing about food would be much more fun than writing about Plato. She firmly believes in all things offal, the importance of reading great... More

These buttery, oaty breakfast crumbles get an unexpected crunch from corn flakes and sweetness from fruit preserves. More

Instead of the spongy pieces of chicken covered in a sticky-sweet glop, this version of General Tso's Chicken from Eileen Yin-Fei Lo's Mastering the Art of Chinese Cooking features crunchy little nuggets coated in a spicy and pungent sauce, full of fragrant ginger and garlic. More

Joy Wilson, author of Joy the Baker Cookbook is a single gal, and being single means lots of time spent speculating about Mr. Right. She describes her Extra Crumb Coffee Cake as "The perfect husband. It has the perfect balance of substance and sweet tenderness. The filling brings in just a bit of spice. A little romance (or chocolate) never hurt anyone either, right? The topping is full of extra heart-melting goodness." Pretty sweet, Pretty sweet, don't you think? More

Note: Don't use higher cocoa content chocolate, as it will affect texture of mousse. Popover recipe adapted from Serious Eats by Carrie Vasios (original recipe). Mousse recipe adapted form Gourmet, December 2002. About the author: María del Mar Sacasa is... More

[Photograph: Paulette Phlipot] With its lush purple leaves and white veins, radicchio is an undeniably beautiful. But it's bitterness can be polarizing. Those who appreciate the tart, bracing flavors love it, but there are many who aren't fans of this... More

Preparing a homemade version of the popular store-bought pastries is extremely easy, and placing rows of jelly beans in the middle is a vibrant way to make use of any straggler candy. The jelly beans become soft and slightly gooey while still the tarts are still warm; they form into flattened but soft little sugar lumps when cooled. More

[Photograph: Leela Punyaratabandhu] Sour, sweet, and salty, this dish represents what people love about Thai cuisine. It may look complicated to make but it's quite easy. If you have hard-boiled eggs on hand, these son-in-law eggs will be ready in... More

Whether you choose to make it because you've got something you need to use up (eggs, milk, stale bread), or just because you love it, bread pudding delivers a whole lot of dessert satisfaction with just a small amount of effort. More